Our team just completed going through this past month's restaurant and health inspections released by the Grays Harbor County Health Department. Please keep in mind, these reports are just being published by us, and most establishments have most likely already corrected most issues that they faced. This is all the information we are provided with. For more information, you can contact the Grays Harbor County Division of Environmental Health at (360) 249-4222 or
Before making judgment on any violations, we encourage our readers to follow up with and check out the actual violations.
Below is a list of any restaurants and their violations for any that have exceeded 25 red points during the time period we searched.
Happy Teriyaki #15 — 5/22/2026 — 70 red points
A food worker was observed washing hands for a duration of 5-10 seconds before handling food.Raw chicken being handled on the grill with the same tongs used for cooked chicken. Raw chicken was added to the grill when chicken that was already partially cooked was still on. Same tongs used to flip raw chicken on the grill were used to take cooked chicken off the grill for hot holding.Raw chicken is being stored above ready to eat broccoli in the reach in fridge. No signs of cross contamination.Parcooked chicken recently prepped was found on a tray underneath the counter. Raw chicken on a plastic tray stored on a wooden shelf below the counter. Cabbage being stored in pans on the roll cart without temperature control.Non-food contact surfaces such as refrigerator handles have visible buildup of food debris and grime. Glass door reach-in has food debris in the door frame
The par-cooked chicken container is being held up by duct tape. Metal colander has jagged edges/cracks in the middle.
La Spiaggia Ristorante — 5/28/2026 — 25 red points
Three large containers of cooked pasta noodles found in the walk-in cooler with saran wrap at depths of approximately 4-8 inches at temperatures of 50 - 68ºF.
Corrective Actions: Food being cooled must be properly cooled by one of the following approved methods: 1) Cooled in a pan uncovered at a depth of 2 inches or less or 2) Cool the food from 135ºF - 70ºF within 2 hours and 70ºF - 41ºF within 4 hours. Since the pasta was recently cooked it was corrected by re-portioning pasta into uncovered pans with a depth of 2 inches.
OC Grind — 6/2/2026 — 30 red points
A new food worker was working independently on their first day without prior food safety training. Ensure all employees receive food safety training before handling food without direct supervision.
Corrective Actions: Person-In-Charge (PIC) must ensure employees are trained and following proper procedures. Process must be monitored to maintain active managerial control.17: WAC 246-215-03525(1a) Bacon, egg, and cheese croissants were observed hot holding at internal temperatures of 79-80°F.
Corrective Actions: Hot held food must be maintained at 135°F or above. Corrected by discarding the bacon, egg, and cheese croissants.
Ocean Shores Golf Course — 6/25/2026 — 35 red points
Soap was not provided at the designated handwashing sink. No hand soap was available on-site.No designated food preparation sink was available for washing produce. Tomatoes, onions, lettuce and potatoes requiring washing were observed on-site.Establishment is not following their approved plans. Produce washing is being done on-site without approval.
About The Inspections
These establishments include restaurants, food and espresso carts, coffee places, delis, the fresh food sections in grocery stores, temporary events where food is sold, and more.
There are nearly 500 permitted food service establishments in Grays Harbor County. The majority of these establishments have two unannounced inspections per year. Some food service establishments will receive at least one unannounced inspection annually and any restaurant may request a special educational session.
The purpose of the inspections is to assure that the food is being handled properly from preparation through serving. Inspectors observe kitchen workers' food handling practices, assure equipment is working properly, take food temperatures, inspect refrigerators and storage areas, assure water temperatures, and correct level and use of sanitizers. Any problem found is written up, and the manager is taught the correct procedure or method immediately.
There are two types of violations recorded on the inspection report.
"Red critical violations" are those food handling practices that, when not done properly, are most likely to lead to food borne illnesses. These food handling practices include:
- controlling temperature, such as cooking meats to the right temperature to kill food borne disease germs, keeping food hot enough until it is served, and keeping food cold enough
- cooling food properly, washing hands, and using utensils instead of bare hands on "ready to eat" food
- storing food
- serving practices
"Blue violations" are primarily maintenance and sanitation issues that are not likely to be the cause of a food borne illness.
Each violation has a numerical value based on its risk of foodborne illness. Therefore, there are more points given for red critical violations than for blue violations. Whenever possible, violations found during the inspection are corrected immediately. Red critical items found during the inspection must be corrected immediately. Examples would be re-heating a food to 165° F, putting it into the refrigerator or discarding the food.